Low Carb Almond Flour Cake
You won't believe how moist and fluffy this almond flour cake is! It's a firm favourite in our house, and so versatile. Here, we decorated it with mascarpone frosting and berries. But you can also top it with a chocolate ganache or even put the berries directly into the cake.
Servings: 12
Calories: 333kcal
Equipment
- 8-inch or 9-inch springform pan
Ingredients
Cake
- 5 eggs large, room temperature, or 6 medium eggs
- 1 ¼ cups natural yogurt full fat, 300g
- ¼ cup butter melted and cooled, 57g
- 2 teaspoon vanilla extract
- 3 ½ cups almond flour 350g. Regular almond flour or ground almonds. Reduce by ¼ cup (25g) for super-fine almond flour
- ⅓ cup powdered erythritol 50g, or sweetener of choice. Use more (up to twice se much) for a sweeter cake ** see notes.
- 2 teaspoon baking powder
Topping
- 1 cup mascarpone 240g, or cream cheese
- 2 tablespoon natural yogurt as needed, to loosen
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sweetener or more, to taste
- 1 cup blackberries or raspberries 130g, to decorate
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit (electric). Line the bottom of an 8 inch or 9 inch springform pan with parchment paper. Grease the sides with butter.
- In a large mixing bowl with an electric mixer or in a food processor, blend the eggs until fluffy, pale and double in size. This takes about 2 minutes.
- Add the yogurt, vanilla extract and melted, cooled butter. Blend until well-combined.
- Now add the dry ingredients - baking powder, almond flour and sweetener. Blend until a smooth batter forms. Fill the batter into the springform pan.
- Bake the cake in a 9-inch springform for 30 minutes (8 inch springform for 40 minutes) or until the top is golden and a knife inserted in the centre comes out clean. ***see recipe notes
Topping
- In a small bowl with a fork, stir together the mascarpone cheese with powdered sweetener and vanilla extract. Add yogurt as needed to loosen the mixture.
- Once the cake has cooled, spread the frosting on top and garnish with berries.
Notes
4.6g net carbs per slice (with mascarpone frosting and berries). Makes 12 slices
3.6g net carbs / 253 calories / 22.1g fat per slice (without topping).
** Sweetness level: I don't like my cakes very sweet. Do taste the batter and adjust the amount of sweetener if desired.
***After 30 minutes, cover the top of the cake loosely with aluminium foil for the remainder of the oven time. This prevents over-browning.
You can make this cake dairy free by using coconut oil instead of the butter, coconut yogurt instead of the yoghurt and whipped coconut cream in place of the mascarpone.
To add a bit of zing, the zest of a lemon into the batter.
As a variation, you could add a handful of berries directly into the batter (stir them in last).
To make this cake Paleo, replace the powdered sweetener with coconut sugar.
Nutrition
Calories: 333kcal | Total Carbohydrates: 8.1g | Protein: 11.6g | Fat: 29.4g | Saturated Fat: 9.9g | Fiber: 3.5g | Sugar: 3.4g
